The Essential Kitchen: Pots and Pans II

Beyond the Basics

The Essential Kitchen: Pots and Pans II

Beyond the Basics

You can customize your kitchen with cookware that suits what and how you cook as well as how much storage space you have.  Choose wisely or you'll find yourself cursing the crepe pan that's always dusty and in the way.  Unlike with basic pieces that you want to last forever, there are some special pots and pans that aren't worth paying top dollar for. 

Tip: some consider a roasting pan a basic but aside from a turkey, there's not much you can't just as easily cook in a 12" fry pan or a 4 quart sauté pan.  For that matter you can put a flat rack on a rimmed sheet pan and cook a turkey that way.  I only use my roasting pan about once a year and if I had to do it over again, I probably wouldn't buy one.

Tip:  You might choose to buy a stock pot that's lighter and less expensive because of the use to which you'll put it (lots of boiling versus lots of roasting). Plus when it's full of water it's very heavy so buy one that's light when empty.

Tip: Cast iron is not good for high acid foods like tomato sauce because the acid and iron react to each other.

Tip: A crepe pan can be non-stick or carbon steel; carbon steel has to be seasoned but when it is, the pan becomes more versatile than a non-stick because it can go in a very hot oven.  

 

For city cooks, beautiful cookware is an ever-tempting purchase.  Before you buy, think about how often you'll use a piece and where you'll keep it.  Then by all means, build your kitchen arsenal. 

Category

Tags

Zabar'sGracious HomeSur la TableBroadway PanhandlerA Cook's CompanionCookware

Newsletter Sign-Up

Spicy: Like Shishito Peppers

required

required

required

More Hardware & Software

indeterminate-cloistered